Green parsley soup with pomegranate seeds

Parsley as a gently-spicy soup with wine and some Dijon mustard. The deep green color provides parsley, plus there's pomegranate seeds and sliced almonds.

Ingredients for 4 servings
• 80 g shallots
• 400 g Parsley
• 40 g butter
• 100 ml white wine
• 800 ml vegetable stock
• Salt, Pepper
• 2 tbsp. Flaked almonds
• 1 small pomegranate
• 20 stems of parsley
• 200 ml whipped cream
• 1 tsp Dijon mustard nutmeg
• 2 tablespoons lemon juice

Time: 35 min plus cooking time about 30 minutes

Preparation

1. Cut the shallots into small cubes for soup. Parsley Peel and cut crosswise into about 1/2 cm thick slices.

2. Butter in a saucepan and fry the shallots over medium heat glassy. Then add the parsley roots and cook for another 2 minutes. Deglaze with white wine. With rear fill, some salt and pepper, cover over medium heat 15-20 minutes Boil.


3. Meanwhile, toast almonds in a frying pan without fat light brown. Then put on a plate and set aside. Halved pomegranate and detach the cores. Set aside, covered. Pluck parsley leaves and chop coarsely.

4. Pour cream into the cooked dishes parsley roots and fill in a kitchen blender. Parsley, finely, mix until the soup has a strong light green color. Pour soup back into the pot, boil again and season with salt, pepper, nutmeg, mustard and lemon juice.

5. Pour the soup into preheated soup plates and sprinkle each with 1 tablespoon pomegranate seeds and some almonds. Immediately with the remaining almonds and pomegranate seeds to serve.

Nutritional information per serving: 327 kcal
• 5 g protein
• 27 g fat
• 12 g carbohydrates